Making of:
When the pudding is cooked, remove it from the stove and immediately add ground and chopped walnuts and ground plasma biscuits, mix well and let the mixture cool. Once cooled, divide into 2 equal parts.
For 1 roll, you will need 6 sheets of baklava noodles, and a total of 2 rolls are made. Using a kitchen brush, coat each leaf with a mixture of melted butter and 1 dl of water.
On the coated 6th sheet, along the shorter edge of the sheet, form a roll of the pudding mixture with walnuts with your hands and roll it into a roll (see pictures of the preparation).
Wrap the roll in transparent foil and leave it in the fridge while you prepare the other one in the same way. Cut the rolls with a very sharp knife to a thickness of about 2 cm (14 pieces of rolls from one roll) and arrange them in a suitable greased tray (I used a square tray 35×20 cm).
Before baking, coat the rolls with a mixture of butter and water.
Bake in a preheated oven at 180°C for 30 minutes (if your oven is stronger, cover the baklava with one sheet of noodles while baking).
With this baklava, the crust remains lighter in color after baking, but it is crispy.
Agda:
Prepare Agda as soon as you put the baklava to bake. Heat the juice, water and sugar at a higher temperature until it boils, then reduce the temperature to a gentle boil, add the vanilla sugar and after 15 minutes the agda is ready.
Warm baklava is filled with warm agda.
After the baklava has absorbed most of the agda, it can be served.
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